1 head escarole
1/4 cup water
1/4 cup chicken broth
2 T. olive oil
4 cloves garlic, minced
1/2 tsp. dried crushed red pepper (optional)
1 15.5-oz. can cannellini beans, drained but not rinsed
Trim and clean escarole. In a stock pot, bring water and chicken broth to a boil. Add escarole and cook, covered, over medium-high heat until wilted (10-15 minutes). Cool, squeeze out excess liquid, and cut up.
In the same pot, heat the olive oil. Add the garlic and sauté, making sure the garlic does not brown.
Add the escarole to the pot and simmer uncovered on medium-low heat for, according to my mother, "a while" (another 5-10 minutes).
Add the crushed red pepper and beans to the pot. Cook uncovered for another few minutes.
Serve immediately, adding salt or pepper to taste.